Friday, August 3, 2012
I first had durian cendol more than14 years ago at Tan Kim Hock Melaka. Back then, it wasn't served in that fancy wasteful flower shaped carboard handled container. See here and here. I think now, San Shu Gong is more popular for this, and is served in a wasteful fancy durian printed cardboard handled container. Frankly I'm more comfortable without that handle thingy. It's a waste of money and resources. And the cost is just absorbed by the customer, us.
No matter who is more popular, we can't be travelling there to eat it all the time. We can make it at home. It's durian season now.. what are u waiting for???
Wait... you may think, how to make cendol at home without an ice shaver? I never own one but yet I can make cendol and tub tim grob at home. How did I do it? A blender, the same old blender that I make my almond butter with. :p
Forgive my pictures today... I was racing against time before the ice melts. I forgot to freeze my bowls the day before i made this, so the prepared bowls of durian cendol were melting right before my camera.
2 cups Cendol (can use store bought or homemade)
1.5 cup sweetened red beans (can use canned or homemade)
375ml coconut milk
Sweet Durian Paste
200gm durian flesh
200gm palm sugar
Pandan leaf (optional)
1. Mix coconut milk with water. Put 250gm of ice into blender and pour in 250ml of the coconut milk mixture. Blend until fine. Pour this into a container and freeze while you complete the blending. You can do this step in advance before serving time.
2. Prepare sweet durian paste. Combine everything into a small pot and bring to a boil. Lower to a simmer and cook until the flesh looks mushy. (Add more water if needed). Turn off the heat and let it cool down.
3. To assemble: Place coconut smoothie into bowl. Top with cendol, red beans and durian paste. Serve immediately.
I am submitting this to Malaysian Food Fest, Melaka Month
Hosted by Cindy of Yummy Little Cooks